1/2 cup unsalted butter, room temperature
1 cup sugar
2 lg eggs
1/2 cup strawberry yogurt
1 tsp baking soda
2 cups flour
1 cup mashed bananas (about 2 bananas)
1/2 cup macerated strawberries
1/2 cup dried pineapple, loosely chopped
1/2 cup chocolate chips
1/2 cup walnuts, loosely chopped
preheat oven to 350°.
cream butter & sugar in a lg bowl.
mix in eggs, yogurt, flour & baking soda.
stir in bananas, strawberries, pineapple, chocolate chips & walnuts.
fill cupcake liners 3/4 full.
bake for 25 minutes or until the tops bounce back when lightly touched.
BANANA WHIPPED CREAM FROSTING
1 cup heavy whipping cream
1/4 cup sugar
1 over-ripe banana, mashed*
chocolate syrup, to taste
1/2 cup bananas, thinly sliced
18 cherries, pitted
*a non-ripened banana can be used by microwaving it for 45 seconds (or until it is soft, but not liquid), then letting it return to room temperature.
whip heavy cream & sugar until light & fluffy.
mix in mashed banana until just combined.
frost cupcakes.
drizzle with chocolate syrup.
top with walnus, banana slices & a cherry.
makes 18 cupcakes
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